Best Ceviche (2013)

When it comes to ceviche, there is no match for Latin Bites. Chef Roberto Castre delivers authentic gourmet Peruvian-style ceviche (known in Peru as "cebiche") that can easily go head-to-head with the best in Lima. His cebiche de mercado is absolutely inspired. A mixture of seasonal fish and octopus, the tangy rocoto pepper leche de tigre (tiger's milk marinade) is well balanced by the creaminess of the sweet potato puree. Bites are interspersed with surprisingly delightful texture from the addition of crispy calamari and yuca. Traditionalists will appreciate the cebiche de pescado, in which small chunks of lightly marinated white fish are served with large kernels of fresh Peruvian corn and sweet potato puree and topped with a mound of red onions — as authentic as it gets. Castre also offers seasonal specialty ceviches. Beautiful and delicious, his recent offering of cebiche de mora — tuna and scallop bathed in a soup of pink mulberry leche de tigre — was paired with a lychee-infused pisco sour in celebration of National Ceviche Day.